Braseritos Buffet & Restaurant

August 25, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings10
critical findings4

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: OBSERVED NO HAND SINK WITH HOT AND COLD RUNNING WATER IN DISH WASHING AREA FOR HAND WASHING.MUST INSTALL HAND SINK AND MAINTAIN.(NO CITATION ISSUED)
code 11Priority
food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: MUST PROVIDE SOAP AND TOWELS AT HAND SINK THAT WILL BE INSTALLED IN DISH WASHING AREA.(NO CITATION ISSUED)
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED IMPROPER TEMPERATURE OF 3- DOOR REACH IN COOLER AT 48.6F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.(CRITICAL 7-38-005A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE 3- DOOR REACH IN COOLER SUCH AS 4LBS. COOKED CHICKEN 44.3F-44.9F,10LBS. EGG SALSA 47.0F,2LBS. COOKED BEANS 45.6F,5.5LBS MOLE 46.9F-48.0F,3LBS.BLACK BEANS 47.2F,7.5LBS. CHICKEN STOCK 45.6F-47.3F,8LBS. GREEN PORK SAUCE 49.7F,2.5 LBS. COOKED CHIRIZO 46.7F-48.5F,4LBS. COOKED GRAVY 45.1F,3GALLONS LAMB STOCK 44.5F,1.5LBS. SHREEDED CHICKEN 50.6F,2LBS. GABANZO BEANS 48.0F,1LB. GREEN CHICKEN 47.4F,40LBS. RED & GREEN SALSA 46.1F-48.8F.WITH COOKED DATES RANGING FROM 8/21- 8/24.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD FOODS AT 40.0F OR BELOW.APPX.87LBS. $93.55(CRITICAL 7-38-005A)
code 3Priority
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: MUST INVERT MULTIUSE UTENSILS ON DISH STORAGE SHELVES.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST REMOVE OVER SIZED POTS THAT CAN'T BE SUBMERGED IN 3- COMP SINK .MUST PROVIDE A DRAIN BOARD AT 3- COMPARTMENT SINK,SPLASH GUARD IN BETWEEN HAND SINK AND PREP TABLE IN MAIN KITCHEN.MUST REPAIR OR REPLACE LOOSE SPLASH GUARDS AT FRONT PREP AREA HAND SINK,LOOSE DOOR GASKETS ON 3- DOOR REACH IN COOLER.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST CLEAN GREASE AND FOOD DEBRIS FROM FRYER CABINETS,WHEEL BASES OF COOKING EQUIPMENT,GRILL TABLE.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN DISH WASHING AREA.MUST CLEAN GREASE FROM FLOOR UNDER COOKING EQUIPMENT
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST SEAL GAPS IN LOWER WALL UNDER 3- COMP SINK & MOP SINK.MUST REPAIR OR REPLACE STAINED CEILING TILES IN DINING AREAS AND WOMEN'S TOILET ROOM,OPENINGS AROUND PIPES AND WIRES LEADING INTO WALLS AND CEILINGS.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST REPAIR OR REPLACE LEAKY PIPE AT 3- COMP SINK.MUST PROVIDE A BACK FLOW DEVICE ON MOP SINK AND 1- MORE SINK STOPPER FOR 3- COMP SINK.
code 38

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.